Seasonal Recipes

Curried Red Lentil Stew with Chickpeas & Chard

• 2 tbsp. olive oil
• 1 large onion, thinly sliced
• 5 tsp. curry powder
• ¼ tsp. cayenne pepper
• 3 14oz cans vegetable broth
• 1 large or 2 small bunches Swiss chard, tough stalks removed & coarsely chopped
• 1 lb red lentils (about 2 ¼ cups)
• 1 15oz can garbanzo beans (chickpeas), drained
• plain yogurt

1. Heat oil in heavy large saucepan over medium high heat. Add onion and sauté until golden; about 13 minutes.
2. Mix in curry and cayenne. Add broth and chard. Increase heat and bring to a boil.
3. Add lentils and garbanzos; reduce heat to medium.
4. Cover and simmer until lentils are tender, stirring twice; about 10 minutes.
5. Divide stew among bowls. Top with yogurt.

Makes 6 servings.

 

Bean Chili

• 1 tbsp. olive oil
• 8 large garlic cloves, chopped
• 2 14½oz cans Mexican style stewed tomatoes
• 1 15oz can black beans, well drained
• 1 15oz can kidney beans, well drained
• 1 15oz can garbanzo beans, well drained
• 1 10oz package frozen large lima beans, thawed
• 3 tbsp chili powder
• 1 tbsp ground cumin
• cayenne pepper
• 1 tbsp (or more) red wine vinegar

1. Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant; about one minute.
2. Add next seven ingredients and bring to simmer. Cover and reduce heat to low and simmer until flavours are blended and lima beans are tender; about 30 minutes.
3. season to taste with salt, pepper and cayenne. Add vinegar to taste.

Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.

 

Braised Lamb Shanks

• 4 lamb shanks
• ¼ cup flour
• 3 tbsp olive oil
• 2 large onions, sliced
• 1 tsp dried rosemary
• 1 cup red wine
• 1½ cups beef stock
• 2 tsp tomato paste
• 1 bay leaf

1. Heat one tablespoon of the oil in a heavy pan over medium heat and cook the onions until brown. Remove from pan.
2. Heat the remaining oil over medium heat. Dust the lamb shanks with the flour and brown in the oil. Remove from pan and add wine.
3. Bring to a boil, scraping the pan to release all the bits stuck on the bottom. Return the onions and the lamb to the pan and add all remaining ingredients. Stir to mix well. Bring to a boil, reduce heat and cover and let simmer for 1½ hours or until the lamb is fork tender.
4. Season with salt and pepper to taste.

 

Apple Custard Crisp

For the Custard:

• 1½ cups milk
• 2 egg yolks
• ½ cup sugar
• 2 tsp cornstarch
• 1 tsp pure vanilla extract

Bring milk and vanilla to a boil. Remove from the heat and add the sugar, corn starch and the egg yolks while whisking. Return to the heat, bring to a boil, stirring. Remove from heat and set aside to cool.

For the Topping:

• 4 oz butter
• 2 cups rolled oats
• ½ cup flour
• ¾ cup brown sugar

Mix until there are no lumps of butter.

For the Apples:

• 4 Granny Smith apples, peeled, cored and cut into 1" pieces
• 1/3 cup brown sugar
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ ground cloves
• ½ cup flour

Preheat oven to 400 degrees F. Butter a casserole dish.

Mix well, add the custard and mix again. Place in casserole dish and cover with topping. Bake 30-40 minutes or until there are bubbles around the edges.

Serve warm with ice cream.